Servings: 14 to 20

7-10lbs pork shoulder 7 to 10lbs pork shoulder
2-3 tbsp of your flavorite rub 2 to 3 tbsp of your flavorite rub
1 tbsp butter 1 tbsp butter
spray bottle for spiriting spray bottle for spiriting
 
spirits made with: subheading: spirits made with:
½ cup Apple juice ½ cup Apple juice
½ cup apple vinegar ½ cup apple vinegar

Bring smoker up too 350°
added pork shoulder fat side down to protect the meat
after 2hrs added more charcoal and applewood chunks
4hrs or more when prob temp hits 180
Foil and spirits with 50/50 apple cider vineg add butter and Touch of seasoning
when internal temp reached 204 to 206 at muilt points in the shoulder.
do a prob test for tenderness, when it feels like butter on muit points
Pull from smoker and let rest 1hr before cutting/ pulling/taste testing